Alex & Spencer Recipes

Baked Orzo With Veggies

Name: Baked Orzo With Veggies
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 red onion (chopped); 2 cups diced vegetables (zucchini, broccoli, bell pepper, eggplant, cauliflower, or a mixture); 15 oz chickpeas, white beans, or navy beans (1 can, drained and rinsed); 1½ cups cherry tomatoes; ¼ cup sundried tomatoes (chopped); 2 cloves garlic (minced); 1 tsp salt; 2 tbsp tomato paste; 2¾ cups vegetable broth; ½ cup coconut milk; 16 oz orzo (dry, gluten-free if needed); 2 cups baby spinach (chopped); vegan feta (to garnish, optional)

6 servings

portions

10 minutes

temps actif

1 hour

temps total

Commencer à Cuisiner

Ingrédients

1 red onion (chopped)

2 cups diced vegetables (zucchini, broccoli, bell pepper, eggplant, cauliflower, or a mixture)

15 oz chickpeas, white beans, or navy beans (1 can, drained and rinsed)

1½ cups cherry tomatoes

¼ cup sundried tomatoes (chopped)

2 cloves garlic (minced)

1 tsp salt

2 tbsp tomato paste

2¾ cups vegetable broth

½ cup coconut milk

16 oz orzo (dry, gluten-free if needed)

2 cups baby spinach (chopped)

vegan feta (to garnish, optional)

Instructions

Preheat oven to 400℉.

Add the onion, diced veggies, chickpeas, cherry tomatoes, sun dried tomatoes, garlic, salt, tomato paste and a 1/4 cup of the vegetable broth to a 9 x 5 casserole dish. Bake for 25 minutes, until the vegetables are soft.

Add the remaining vegetable broth, coconut milk and orzo to the dish, and stir. Cover with tinfoil or a lid and bake for 15 to 25 minutes, until the orzo is cooked.

Remove from the oven and stir in the fresh spinach. Enjoy immediately – with vegan feta if desired.

Nutrition

Taille de Portion

Calories

483.2 kcal

Lipides Totaux

7.4 g

Lipides Saturés

4 g

Lipides Insaturés

2.2 g

Acides Gras Trans

Cholestérol

Sodium

900 mg

Glucides Totaux

87.2 g

Fibres Diététiques

10.2 g

Sucres Totaux

11 g

Protéines

19.1 g